Carrot, Leek & Olive Stew
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
leeks
scrubbed and chopped |
|
| 1ea | Garlic |
cloves, ground
crushed |
*
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cups |
carrots
scrubbed and finely diced |
|
| 1 | cup |
red skinned potatoes
finely diced |
*
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | pinch |
thyme
dried |
*
|
| 1 | pinch |
oregano
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | cups |
vegetable stock
|
|
| ½ | cup |
olives
ripe, pitted and chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
leeks
scrubbed and chopped |
|
|
cloves, ground
crushed |
*
|
||
| 15 | ml |
olive oil
|
|
| 473 | ml |
carrots
scrubbed and finely diced |
|
| 237 | ml |
red skinned potatoes
finely diced |
*
|
| 3E+1 | ml |
tomato paste
|
|
| 1 | pinch |
thyme
dried |
*
|
| 1 | pinch |
oregano
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
vegetable stock
|
|
| 118 | ml |
olives
ripe, pitted and chopped |
*
|
Directions
Sauté leeks and garlic in oil in a 4-quart stew pot.
When leeks are soft, add all other vegetables and seasonings.
Add broth, cover, and bring to a boil.
Reduce heat and simmer at least 45 minutes.
During last 5 minutes of cooking stir in olives.
Note: thiken with 1 tablspoon whole wheat or rice flour if desired.
